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+ servings
Green Goddess Dip
Prep Time
10 mins
Chilling time
30 mins
A versatile, wonderfully herbaceous green goddess dip made with creamy Greek yogurt, watercress, herbs, and (optional, but delicious!) anchovies.
Recipe Type: Appetizer
Keyword: Green Goddess Dip
Makes: 8 servings
Author: Elizabeth Stark
  • 1/2 cup watercress, chopped
  • 1 cup parsley, chopped (stems and all)
  • 1/4 cup mint leaves
  • 1/4 cup dill, chopped (stems and all)
  • 2 tablespoons minced chives
  • 2 tablespoons minced shallot
  • 4 oil-packed anchovies (optional)
  • 1 cup Greek yogurt
  • Zest of 1 lemon plus 1 - 2 tablespoons juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt, plus more to taste
  1. Place greens, herbs, chives, shallots, and anchovies (if using) in the bowl of your food processor and pulse, scraping the sides as needed, until the mixture is reduced to a pesto-like texture. Add the yogurt and zest, and pulse just until well combined. Fold in 1 - 2 tablespoons of lemon juice, and the olive oil. Add 1/4 teaspoon sea salt, plus more to taste.
  2. Chill at least 30 minutes before serving.
  3. To serve, drizzle with olive oil, sprinkle with sea salt and pepper, and fresh herbs or chive blossoms if you have some on hand. Serve with radishes and flaky sea salt, or a mix of classic crudités, flatbreads, and crackers.
  4. Note: Add 1/4 cup water and an additional tablespoon of lemon juice to make a creamy green goddess salad dressing.